Do you remember the past spring when I was bragging about how many blackberries we were going to have? Well it seems to have worked out exactly as I planned! Muhahahahaha!!!!
I've started putting up veggies for the winter! Every year I manage to grow a little more of our food and last year we were eating our own green beans out of the freezer until march or april. The broccoli ran out in January and the corn in february or march.
If your garden is anything like mine then you have a lot of squash blossoms right now. Maybe you've heard they're edible too, but are wondering how to eat them? I make stuffed squash blossoms. Like anything that you can stuff (mushroom caps, filled pasta, etc...) you can put just about any stuffing you want inside a squash blossom. So feel free to
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I was at the feed store on saturday, and they were selling blackberry and raspberry plants. Wait, let me emphasize the bit I find odd*, they were SELLING these plants.
The other day the lid on my yogurt container cracked. Not wanting the plain yogurt to absorb lots of funny refrigerator smells I needed to transfer it to some other container. I figured while I was at it I could divide it up into smaller containers so it'd be easy to grab one for breakfast or a snack.
I like having a decent amount of food on hand. I'm not one of those people with a year's worth of canned goods and dry pasta in the basement, stored up for the coming apocalypse. I just like knowing that if we stuck at home for days on end* we're not in danger of running out
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Schmaltz! It's a fun yiddish word to say. It's also the rendered fat from a chicken* thus the yiddish, since Jewish people in northern Europe weren't eating lard like their historical neighbors were
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Yesterday one thing just lead to another. First it was the coldest day of the year since last spring. Cold, damp, and rainy. I decided to heat up the house by baking bread. I walked the dogs while waiting for it to rise, and picked some apples while I was out*. So then I decided to bake some apple crisp too
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